Monday, May 12, 2008

LEMONY BEEF AND NEW POTATO TAJINE

Being a total spice addict, I am very sensible and open to the charms of the North African cuisine. It is so rich in taste, unique, fragrant, refined and ambrosial that I am strongly attracted by it's exceptional dishes...

I am also drawn to anything sweet and savory, so I cannot resist recipes that use this very special and addictive flavor combination which I find absolutely perfect and irresistible.

So, a few days ago, while on my quest for the absolute "Tajine" to cook/test in order to sublimate my beef meat and use my homemade "Moroccan Preserved Lemons", I invented my own recipe in accordance with the traditional ones I came across throughout my Google search/errands.I must say that the result was exceptionally mind-blowing regarding the fact that I followed my flair to create this recipe and used my palate as well as nose as guides in order to reach the savor of an original "Tajine".

“Tajine (or Tagine)” is the name for a type of a North-African stew, but it is also used to describe the very special heavy based, shallow clay pot with a conical and dome-shaped heavy lid in which that dish is cooked. Three different countries make "Tajines": Morocco, Tunisia and Algeria. Although they carry the same name, the Morccan/Algerian ones are very dissimilar to the Tunisian one...

The "Tunisian Tajine" is nothing like the Moroccan one. It is quite comparable to a "Kugel", a "quiche" or a "Fritatta".It is generally made from beaten eggs and grated cheese consisting of meat and/or various vegetable fillings, prepared like a large cake and cooked in the oven.

I must confess that, even if I hate boasting about myself and my cooking/baking "skills", I am very proud of my dish as this "Lemony Beef And New Potato Tajine" was a real success and tasted just like it should. Wonderful!

Thanks to the marinading and the slow simmering, the meat is hyper (fork-)tender, juicy and extra tasty. The potatoes are perfectly fondant and lusciously waxy. The honey and raisins add an interesting counterbalancing sweetness to this speciality, the almonds bring some crunch as well as a rich nutty note and the olives give that slight and very pleasant bitterness that couples very well with the overall roundness of the dish. This "Tajine" is well-balanced flavor-wise, gloriously citrousy, pungent, delicately spicy and is magnificently perfumed. A scrumptious combination of flavors and textures...

Eating a "Tajine" is an unforgettable gustatory experience that makes you travel in a matter of seconds, without even leaving the kitchen table. It is soul-transporting, aromatic, intense, yet mellow dish with so much dimension that it is impossible not to be seduced by it's matchlessness!~ Moroccan Lemony Beef And New Potato Tajine ~Recipe by Rosa @ Rosa's Yummy Yums

Method: 1. In a bowl, mix together all the ingredients for the marinade and keep in the refrigerator for about 2 hours.2. One hour before you start cooking, take the meat out of the fridge and let sit at room temperature.3. Heat 3 tbs oil in a Dutch oven/tajine over high heat.2. Add the marinaded meat and sauté it for about 2-3 minutes, making sure that each side has been slightly browned.3. Lower the temperature to medium high, then add the onions and garlic.4. Stir-fry until the onions are translucid.5. Add the ginger, Ras El Hanout, ground cumin, saffron and sticks cinnamon.6. Stir well and cook for another minute.

7. Add the new potatoes and stir well.8. Add the chicken broth cube and enough water to cover.9. Stir well, cover and let simmer at medium temperature for about 35-40 minutes, stirring from time to time.10. Add the olives and let simmer, covered for another 10 minutes.11. Add the roasted almonds, the raisins, the lemon strips and the honey.12. Stir well and let simmer, covered for 30 minutes, until the onions and the preserved lemons have "melted" (desintegrated) and that the sauce has reduced and is thickish.13. Sprinkle with some chopped fresh coriander.14. Serve hot.

Remarks:Instead of beef, you can also use lamb, veal, duck legs or chicken legs.You can replace the saffron by 1/2 Tsp ground turmeric/curcuma.If you have no preserved lemons in reach, then you can grate the zest of one lemon and add it to the stew (point 11).You could also add a few (a handful) dried apricots to this tajine (point 11).Rectify the (spice) seasoning if needed and add salt to taste. I added no salt at all, because the preserved lemons and the broth gave enough saltiness to the tajine.The tajine is ready when the onions and lemon strips have totally desintegrated and contributed the the thickness of the sauce.

The sauce should not be too thin nor present in big quantities. If your sauce is too watery, then let cook until the sauce reaches the correct consistancyThis tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.Serving suggestions:Tagines are made to be eaten alone, but if you wish, you can accompany that dish with some buttered couscous or rice.

Wow, if you make your recipe scarce these days on the net, you sure know how to hit us with mouthwatering ones!This looks absolutely delicious, to the point it makes me want a tajine.Wish we would see more of you and such great chef d'oeuvres of yours.

As a medical missionary, I've been to Africa quite a few times. I,too, love the unique blends of spices and flavors in African cuisine and am utterly delighted to see that you have celebrated it. I can't wait to try your recipe!